The food in a set is unique and varies from region to region, depending on geography, society, culture, and traditions that have been passed down from generation to generation.
The central region’s set dishes are called ‘Samrup’. In the past, the central region used to be the administrative center, so the food of the central region has been influenced by many ethnic food cultures including China, India, Laos, Vietnam, and other countries from the west ever since the Ayutthaya period. As a result, the food here is more diverse in both cooking methods and flavor than other regions with an exquisite dish presentation influenced by ‘Samrup Royal Food’.
In the northeastern region, the food set is called as ‘Pha Khao’ or ‘Pha Samrub’. The food has a strong salty flavor from fermented fish and salt, a pronounced spiciness, and is influenced by Laotian cuisine The northern version is called ‘Khantoke’, a Lanna word meaning ‘Food container’. The taste of food is salty, sour, and somewhat mild.
Finally, the set meal in the south is called ‘Samrup’, as in the central region. The food is intensely spiced and fragrant. When the set is used for offering merit to deceased ancestors during the tenth month, it is known as ‘Marab’.